Pumpkin stir-fry is a delicious and highly nutritious meal option. It can be made quickly and it is fairly easy to turn around. When combined with the right spices, it gives amazing flavour, taste, and texture.

This pumpkin recipe is made in North Indian style (Khatta Meetha Kaddu) by adding dried mango powder and little jaggery.

Pumpkin stir-fry with ragi dosa is a great meal option for breakfast or for dinner. It is balancing for all three Dosha.

Ragi Dosa

Ragi Dosa is pancake made from Finger Millet flour. It is an extremely nutritious grain that has close resemblance to mustard seeds. It is a highly versatile and blends well in any recipe.

Ragi is a rich source of proteins, calcium, fibre, iron and antioxidants. The hull of the grain is indigestible, hence it is usually hulled before it is consumed.

You can avail ragi flour from the market. There are various versions available. Look for sprouted ragi flour, which is even more nutritious.

I have shared two methods of making Ragi dosa. You can pick any based on the availability of the ingredients and time.

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5 from 1 vote

Sweet and Sour Pumpkin Stir-fry with Ragi Dosa (Finger Millet Flour Pancake)

Pumpkin stir-fry is a delicious and highly nutritious meal option. It can be made quickly. When combined with the right spices, it gives amazing flavour, taste, and texture. This pumpkin recipe is made in North Indian style (Khatta Meetha Kaddu). Ragi Dosa is pancake made from Finger Millet flour.

Prep Time20

Cook Time30

Course: Breakfast

Cuisine: Indian

Diet: Diabetic, Hindu, Low Calorie, Low Fat, Vegan, Vegetarian

Keyword: pumpkin recipes

Servings: 4 people

Author: Nidhi Bansal

Cost: $5

Equipment

Heavy Bottom Pan
Broad and Shallow Pan or Tawa to make pancake
Ladle to make pancake
Sharp Spatula for the pancake

Ingredients

For Pumpkin Vegetable

400 g Ripe Pumpkin
1½ inch Fresh ginger root
1 pinch Asafetida or Hing
3 Garlic Cloves
4 Sprigs Fresh coriander leaves or cilantro leaves
2 tsp Rock Salt To taste
1½ tsp Turmeric Powder
1½ tsp Coriander Seeds Powder
2 tsp Panchforan An equal mix of mustard seeds, fenugreek seeds, nigella seeds, mustard seeds, and cumin seeds
1 tsp Carom Seeds (Ajwain)
2 tbsp Mustard Oil This can be replaced by Ghee or Peanut oil.
1 tsp Jaggery optional
2 tsp Dried Mango Powder – Amchur Or 1 Medium tomato (finely chopped)

For Ragi Dosa

1 cup Sprouted Ragi Flour About 150g
¼ cup Jowar (Sorghum Flour) Replace it with wheat flour or bengal gram flour or rice flour
2-3 sprigs Fresh curry leaves Finely chopped
1½ inch Fresh Ginger Root Pound or grated or replace with dry ginger powder (1 tsp)
1½ tsp Salt to taste
1 tsp Roasted Cumin Seeds powder
¼ cup Curd
1½ cups Water Make sure that the mix is consistent and flowly. Change amount of water to your requirement.
3 tbsp Ghee or Coconut Oil To make the Dosa

Instructions

Cutting the Pumpkin

Wash the pumpkin properly. Peel the pumpkin only if the peel is old and stained.
If the peel is fresh and green, then you can keep it intact.
Generally, the peel of pumpkin is fairly soft and nutty in taste when cooked.
Cut the pumpkin into half inch small cubes.

Cooking Vegetable

Finely chop the onion, garlic, coriander leaves, and tomato. Keep them in separate bowls. Pound the ginger or grate it into small pieces.
Heat the pan and put oil in it. Once the oil is little hot, add Asafetida powder.
Add panchforan mix and carom seeds to the oil. Once the seeds start to crackle, add onion, garlic, and ginger.
Stir the mix till the onion and garlic is light brown in color.
Add salt, mix well and cook for another 2 minutes.
Add pumpkin cubes, mix well, and lower the gas to slow-medium. Cook for 5-7 minutes and keep stirring in between.
Add jaggery powder, turmeric, dried mango powder, and coriander powder and mix well.
Cover on low heat and let it cook for another 5-7 mins or till the pumpkin is soft and mushy.
Garnish with chopped coriander leaves.
Serve with roti, paratha, or rice. Enjoy!

Making Ragi Dosa (Finger Millet Flour Pancake) Batter

Take ragi flour and joar flour in a mixing bowl.
Add in rest of the dry ingredients and spices. Mix well.
Now add curd and water. Mix well to make a runny and consistent batter.
Cover it up and keep aside. Let the mix sit for 15-20 mins.

Making the Dosa

Heat a pan on medium flame. Spread some ghee on the pan.
Before pouring the batter on the pan, make sure that you mix it very well. This is to avoid the inconsistent mix that results from the flour settling on the bottom of the pan.
On the medium hot pan, pour the batter from outside to inside. Then you can gently spread the batter with the ladle.
Let the base cook and become crisp. Sprinkle some ghee on top. Sprinkle a few drops of ghee on the sides of the dosa as well.
When the base is golden and crisp, turn over and cook the other side (for few seconds). You may or may not need to cook the other side, depending on the thickness of your batter.
Serve the Dosa with the pumpkin veggie. Enjoy!

Notes

To make Ragi Dosa with Fermented (Rice and Lentils) Batter

You can replace jowar flour and curd with 1 cup of the fermented dosa batter if that is available to you. Usually, I have it in my refrigerator.

So, I simply add ragi flour to the dosa batter and add 1 tbsp of the curry leaves podi powder to the mix. If needed, some water can be added to make a consistent mixture. This way, I do not need to add ginger, onion, or curry leaves to the dosa batter. This makes the whole process of ragi dosa making very easy and quick.

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